Viennese fried chicken (Backhendl)

1. Cut the chicken legs at the joint (thigh and drumstick) and cut the breast into 4 pieces; you can remove the skin or leave it on.

2. Drizzle the meat with lemon juice, season with salt and pepper and leave for 15 minutes.

3. Bread the pieces in flour, beaten egg and breadcrumbs, pressing the crumbs on only lightly.

4. Heat the oil in a deep pan to about 160 °C - not too hot, as meat on the bone needs time.

5. Fry the leg pieces for 12-14 minutes and the breast pieces for 7-8 minutes, turning once, until golden and cooked through; drain on kitchen paper.

6. Finally, drop the parsley leaves into the hot oil for 10 seconds and serve the chicken with the crispy parsley, lemon wedges and potato salad.

Tip: Check the leg with a skewer near the bone: if the juices run clear it's done - if they're pink, fry for a few more minutes.